Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette

Salads 17 ingredients 6 steps

📷 stock photo

Ingredients

Salad
1 ½ pounds sweet potatoes, peeled, quartered lengthwise, and cut crosswise into ½ “ pieces
1 Tbsp extra-virgin olive oil
Salt & pepper
12 oz kale, stemmed sliced crosswise (7 cups)
½ head radicchio (5 oz), cored and sliced thin
½ C pecans, toasted and chopped
Shaved Parmesan
Vinaigrette
2 Tbsp water
1 ½ Tbsp pomegranate molasses
1 shallot minced
1 Tbsp honey
1 Tbsp cider vinegar
¼ tsp salt
¼ tsp pepper
1/3 C extra-virgin olive oil

Salad
Heat oven to 400 degrees. Toss sweet potatoes with oil and season with salt and pepper. Lay potatoes in single layer on rimmed baking sheet and roast until bottom edges are browned on both sides, 25 – 30 min, flipping potatoes halfway through roasting time. Let cool for 20 minutes.
Vigorously squeeze and massage kale with hands until leaves are uniformly darkened and slightly wilted (about 1 minute). This step makes a huge difference!
Vinaigrette
Whisk water, pomegranate molasses, shallot, honey, vinegar, salt, and pepper together in large bowl. Whisking constantly drizzle in oil.
Add roasted potatoes, kale, and radicchio to vinaigrette and toss gently to coat. Transfer to platter and sprinkle with pecans and shaved Parmesan to taste.